In a large mixing bowl, add All-Purpose Flour (4 cup). Slowly add Water (2 cup), while gently mixing.
Lightly kneed the dough and cover with a cloth. Allow the dough to rest for 20 minutes.
Thinly slice the Scallion (8), only slicing the white and light green parts.
After the 20 minute rest, dust your work surface with flour, and kneed the dough (about 3-5 minutes) into a smooth ball.
Once the dough is formed into a smooth ball, allow the dough to rest for an additional 30 minutes.
After resting begin to roll the dough out, forming a log shape.
Cut the dough roll into four proportional sections.
Sprinkle your work surface, rolling pin, and dough with flour. Take one of the four portions of dough and lightly flatten. Begin to roll the dough out to a square shape, roughly the width of 3 hands side by side.
Evenly spread Salt (1/2 teaspoon) and Lard (1 1/2 tablespoon) across the dough. Lift one side of the dough up, then the other to even spread the lard or oil around.
Sprinkle spring onion, white and green parts, across the dough.
Roll the dough up lengthwise. Tuck one end of the roll into itself and begin to coil the dough.
Continue to coil the dough to create the shape of a cinnamon bun. Take the loose end and tuck it under the bun. Then push down on the dough to begin to flatten the bun into a circle pancake.
Roll the dough out thicker this time, into a circle shape about the width of two hands across.
Preheat a pan with Oil (1 teaspoon). Hover your hand over the pan surface to check for heat. Add the pancake. Cover and let cook two minutes.
Flip the pancake and cook for another 2 minutes.
Brush both sides of the pancake with some additional oil, to alllow the pancake to get a crispy outside. Turn the pancake over again to ensure both sides cook equally.
Use a spatula or chopsticks to fluff up the pancake.